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Blender Vegetable Soup

February 1, 2016


1 cup dark leafy greens such as chard, spinach, sorrel, kale, or bok choy
1 Tbsp. light miso
1 cup water
½ avocado or ½ cup pine nuts
1 clove garlic
Juice of 1 lemon or remove peel and add whole lemon to blender



Extra Virgin Olive Oil (optional)
Sprouts or Nasturtiums (optional)


Blend all ingredients except olive oil and sprouts in a high speed blender and serve.  Garnish with drizzle of olive oil, sprinkle of sprouts or your favorite edible flowers.  




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